Banana Fritters/ Kele Mulik or Mulka

Mulka or Mulik as they are called in Konkani are fritters made from fruits like jackfruit and bananas. In most Konkani households they are usually made out of jackfruit and are called as ponsa mulka. But we make them using ripe bananas as well using the same procedure.  Also since it is difficult to find good quality of jackfruit here in the US, I resort to making them using bananas whenever I have some craving for them. 

These are perfect if you want to have something sweet and have some over ripe bananas to be used. Crunchy on the outside and soft on the inside with dominant flavors of cooked banana it makes a good snack. If you do not want to deep fry and prefer low fat version then you can try the banana appe/paniyaram using the Aebleskiver pan. You can also try the pan fried version of bananas, if they are not overly ripe.

Serves 3-4

Ingredients

  • 2 over ripe bananas
  • 3/4 cup sooji/semolina/rava
  • 1 Tbsp wheat flour
  • 2-3 Tbsp powdered jaggery/ substitute with sugar if you cannot find jaggery
  • ½ tsp baking soda
  • ¼ tsp cardamom powder
  • A pinch of salt
  • Oil for deep frying

Method 

  • Making batter: Peel the banana and mash it finely in a bowl so that there are no lumps.
  • Now add the jaggery, wheat flour and rava little by little and mix so that it forms a thick paste. Add the cardamom powder, salt and baking soda and make the batter ready.
  • Frying: Heat oil on medium in a thick bottomed pan sufficient enough to deep fry.
  • Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sizzle that means the oil is ready.
  • Note: These fritters begin to dark very quickly, so make sure the oil is not too hot.
  • Take about a tablespoon of the batter and put it in the oil. Add about 4-5 depending on the size of the pan at the same time.
  • After about 20-30 secs turn them around, making sure all sides get cooked evenly.
  • Transfer them to a plate with absorbent paper so that the extra oil drains. Continue the above process with the remaining batter.
  • This can be eaten as is and forms a wonderful accompaniment with tea or coffee. 

 

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9 comments for “Banana Fritters/ Kele Mulik or Mulka

  1. July 4, 2012 at 8:08 pm

    I know how to made this. This is quite time consuming but the result is. . hmmmmmm yummy.

  2. July 5, 2012 at 12:55 am

    Feel like munching some,super addictive fritters.

  3. July 5, 2012 at 8:56 am

    Supriya,

    The Mulik is my father’s favorite. No one can eat just one. I like the use of overripe bananas for these tasty dumplings.

  4. July 5, 2012 at 3:58 pm

    You know what, this is exactly the recipe for the nei appam that I make. Minus the sooji ofcourse. So you can make this in aappa kara if you want to make it healthy

  5. July 9, 2012 at 10:38 am

    Thanks all.

    Thanks Ashwini totally agree with you!

    Viswa thanks. Yes try the same batter in the appa pan and you will love it :-)

  6. Uma
    July 11, 2012 at 1:48 pm

    I love Phansa Mulik… Kele Mulik is new to me.. looks inviting :)

  7. CS
    July 20, 2012 at 12:00 pm

    Loved your recipe. I’m sure it tastes heavenly.

  8. kum
    August 6, 2013 at 10:40 pm

    I love these! I have made them a couple of times…

    Thank you so much for the wonderful recipe

    GLOBAL VEGAN FARE

  9. Jyotsna Ragade
    March 6, 2015 at 12:18 am

    I always mix up the measures…this step by step will take me ryt thru.thanx a bunch!!

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